Now that the weather is finally perking up I've started thinking about camping holidays. It’s such a pleasure to wake up in the fresh air, and you can’t be in a hurry to do anything when you’re camping so you pretty much have to kick back and relax.
One of the nicest things about a slow camping holiday is lots of time to make delicious food. I’m one of a group of friends that go camping regularly and we pride ourselves on our gourmet campfire cooking, so I thought I’d share our top 3 breakfast recipes complete with my own illustrations. Thanks to Matthew & Alastair for the recipes.

Pancakes

This is a Nigella recipe - the key to making it a camping breakfast is to weigh out at home and pack it with your tent and sleeping bag!

Mix the dry ingredients together at home and transport 150g portions in plastic freezer bags. When it’s time to cook, mix in the egg, milk and melted butter to each portion in a bowl, and cook 1½-2 tablespoons at a time in a hot frying pan with no oil. When bubbles form on the top of the pancake turn it over to brown on the other side. Serve with fruit, chocolate spread, honey, lemon or anything else you fancy!

Makes around 15 small pancakes.

Huevos Rancheros

This is a classic Mexican breakfast. You can vary the amounts of spices and garlic according to your taste, in fact the whole recipe is a good one to experiment with. This makes enough for 3-4 people.

Chop and fry the onions, garlic and peppers in a saucepan until soft. Add the tomatoes, beans and spices. Simmer gently for at least 10 minutes to develop the flavours. The most enjoyable way to cook the eggs is to make little wells in the sauce and crack the eggs into the dips. Put the lid on and the eggs will poach in the sauce. Depending on the heat from your camping stove this can take a few minutes.

Serve on a warm tortilla (warm in a frying pan over your stove), sprinkle with fresh coriander and anything else you fancy, for example cheese, soured cream, or chorizo works well too.

French toast

A really simple but very attractive and tasty breakfast.

Beat 3-4 eggs together in a shallow bowl. Dip slices of bread into the egg and fry gently in a little oil or butter in a frying pan. As soon as it’s nicely brown on both sides, dip generously in a mixture of the sugar and cinnamon.

Serve with Greek yogurt and berries. You can use a bag of frozen mixed berries from the supermarket – put this in your coolbox the night before and it should be melted and ready to eat in the morning. Wrap it up well in case it leaks.

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Launched in September 2011, British Interior Design magazine Heart Home is a quarterly publication celebrating all that is unique and good about interior decor and lifestyle. Championing independent British Designers and inspiring readers to create their own great British Homes.

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